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Southwest Red Rice
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Prep Time:
25 minutes
Total Time:
1 hour 10 minutes
Turn any meal into a festive fiesta with this spicy side dish!
Ingredients:
  • 1 large red bell pepper
  • 1 to 2 red jalapeño chili
  • 1 small onion, chopped (1/4 cup)
  • 1 garlic clove, finely chopped
  • 2 tablespoons butter or margarine
  • 1 cup uncooked regular rice
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1/4 teaspoon salt
  • 1/8 teaspoon red pepper sauce
Instructions:
  • Preheat oven to Broil setting.
  • Place the bell pepper and chilies on the top oven rack, ensuring they are about 5 inches away from the heat source. Broil them, turning occasionally, until the skin is blistered and evenly browned (but not burned). Transfer them to a paper bag, seal it tightly, and let them sit for 20 minutes to soften the skins. Peel off the skins and remove the seeds.
  • Blend bell pepper and chilies in a blender or food processor until smooth.
  • In a 3-quart saucepan over medium heat, sauté the onion and garlic in butter for about 3 minutes until the onion is tender.
  • Combine all remaining ingredients except the bell pepper mixture and bring to a boil, stirring occasionally. Reduce heat, cover, and simmer for 16 minutes without lifting the lid or stirring. Remove from heat, stir in the bell pepper mixture, cover, and let it steam for 10 more minutes.

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